Aunt Jayne’s Gluten Free Honey BBQ Sauce

INGREDIENTS

1 ½ tbs olive oil

1 cup ketchup (check the ingredients)

1 cup white vinegar

¼ cup molasses

¾ cup honey

¼ cup GF Worcestershire sauce ( See recipe  http://wp.me/prAld-aJ)

1 medium onion, minced

½ tsp paprika

1 tsp minced garlic

½ tsp dried marjoram

½ tsp cumin.

DIRECTIONS

In a large saucepan, over medium high heat, warm the oil.

Add the minced onion and garlic cook until lightly browned.

Add remaining ingredients, stir well  and bring to a boil.

Reduce heat and simmer until thickened.

Remove from heat and cool.

Store in the refrigerator in a container with a lid.

Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic

Although I have never met Dr. Rodney Ford in person, I have known him through the internet for several years now.

Dr. Ford is working toward making the entire planet gluten free – I am doing my small part to help him.

Go to this website:

Gluten: ZERO Global | Dr Rodney Ford’s Allergies / Food Intolerance eClinic.

Check him out on Facebook in the “Gluten Free Planet” group and find him on twitter.

Then jump on the bandwagon and help him improve the lives of everyone in the world!

Food Colouring Substitutions

Those of you who know me at all, know that I HATE additives, preservatives and artificial colours and flavours.

Anyone who has food allergies or intolerance (Which includes most people with Celiac) should be very careful about things like food colourings. (Store bought Red is made from crushed beetles for example)

I just found a site that gives you the how-to on making your own food colourings.  This site has many other wonderful articles.

I hope you will check them out here:  http://www.buzzle.com/articles/natural-food-coloring.html

 

Gluten Free, Sugar Free, Dairy Free Blueberry Muffins

INGREDIENTS

1 cup brown rice flour

½ cup potato starch

¼ cup cassava flour

2 tsp guar gum

2 ½ tsp baking powder

1 cup NuNaturals More Fiber Stevia Blend

 

¼ cup unsweetened apple sauce

2 large eggs

¼ cup olive oil

¾ cup almond milk

2 droppers of NuStevia Lemon

1 tbs fresh squeezed lemon juice

1 ½ cups dried blueberries

 

DIRECTIONS

Preheat oven to 400ºF

Lightly grease muffin tins.

Stir together all of the dry ingredients.

Make a well in the center.

In a large measuring cup, beat tighter all of the wet ingredients and pour into the well you made.

Stir, just enough to moisten everything.

Fold in the blueberries.

Scoop into muffin tins (about 2/3 full each)

Bake 20 to 25 minutes.

Makes 12 muffins.

Gluten Free Lemon Bundt Cake

INGREDIENTS

2 cups NuNaturals More Fiber Stevia Baking Blend

½ cup butter, softened

4 eggs

1 ½ cups Cassava Flour

1 cup brown rice flour

1 ½ tsp baking soda

1 ½ cups almond milk

3 droppers full of NuNaturals Pure Liquid Lemon NuStevia

DIRECTIONS

Preheat oven to 325ºF.

Lightly grease a bundt pan.

Mix the softened butter and Stevia Baking blend until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients and almond milk alternately, a little at a time.

Add the Lemon NuStevia and beat well.

Pour into the prepared pan.

Bake 45 to 50 minutes.

Test with a toothpick after 40 minutes and again at 45 and 50.

Do not overcook.

Allow to cool about one hour and invert onto a cake plate.

Glaze if desired. (Not recommended for diabetics)

Glaze

1 1/2 cups coconut palm sugar

¼ cup melted butter or non-soy butter substitute.

2 to 4 tbs fresh lemon juice.

Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”

Gluten Free, Sugar Free Chocolate Orange Macaroons

INGREDIENTS

2 eggs

½ cup NuNaturals More Fiber Stevia Baking Blend

1 tbs cocoa

3 droppers full of NuNaturals Pure Liquid Orange NuStevia

2 cups coconut

DIRECTIONS

Preheat oven to 350ºF

Lightly grease a large cookie sheet.

Beat the eggs.

Add the baking blend and cocoa.

Mix well.

Add the orange NuStevia and beat well.

Add the coconut and mix with a spoon.

Drop by spoonfuls onto the prepared pan.

Bake about 6 minutes.

Allow to cool before removing from the pan.

Gluten Free Nutty Fruit Bars

INGREDIENTS

1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup coconut palm sugar

1 cup honey

2 eggs

½ cup tahini or sunflower butter or pea butter

DIRECTIONS

Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack